Make Vegan Italian Casserole at home. First, cook the pasta, then bake it with veggies and sauce for an easy dairy-free dinner.
Servings: 6
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 8 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups marinara sauce
- 1/2 cup vegan mozzarella, shredded
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- First, cook the pasta according to package instructions until just tender, then drain and set aside.
- Meanwhile, heat olive oil in a pan and sauté onion until soft.
- Next, add garlic and stir briefly until fragrant.
- After that, add zucchini, bell pepper, and mushrooms, cooking until slightly tender.
- Then, stir in marinara sauce and Italian seasoning until well combined.
- Now, combine the pasta with the vegetable sauce evenly.
- Afterward, transfer the mixture to a greased baking dish.
- Next, sprinkle vegan cheese evenly on top.
- Finally, bake at 375°F (190°C) for 25–30 minutes until bubbly and lightly golden.
Tips for Best Vegan Italian Casserole
- For extra flavor, use fire-roasted marinara sauce.
- Additionally, slightly undercook the pasta to avoid softness after baking.
- If desired, add fresh basil just before serving.
Variations
- Protein boost: Add lentils or vegan sausage.
- Gluten-free option: Use gluten-free pasta.
- Low-carb version: Replace pasta with zucchini noodles.
Benefits & Nutrition Facts (per serving, approx.)
- Calories: 320
- Carbohydrates: 45g
- Protein: 10g
- Fat: 9g
- Fiber: 7g
Moreover, this casserole provides plant-based protein and fiber.
As a result, it keeps you full longer.
Additionally, it is dairy-free and cholesterol-free.
Kid-Friendly Version
- First, use small pasta shapes kids enjoy.
- Then, chop vegetables finely for easier eating.
- Next, add extra vegan cheese on top.
- Finally, serve with garlic bread or soft rolls.
